High-protein food patent filings rose 80% in five years
Global filings for high-protein food and beverage formulations increased by 80% over five years, reaching 5,626 applications in the 12 months to June 30. The figure was almost 9.3% higher than the 5,148 applications recorded in the preceding annual period. The data were compiled by Mathys & Squire, a law firm that analyses intellectual-property activity.
Nestlé submitted 58 applications during the period, followed by Cargill with 46 and Arla Foods with 28. Other major participants in the supply chain for milk-protein concentrates, whey-protein isolates and functional ingredient systems include FrieslandCampina, Glanbia, Kerry Group, Agropur and Lactalis Ingredients.
The applications cover technical problems associated with adding concentrated protein to established recipes. One filing describes pastry dough using specialised whey microparticles intended to limit toughening during baking. Another concerns a ready-to-drink product designed to reproduce the aroma, texture and sensory characteristics of fresh milk. Other disclosures include a plant-based whipping cream with more than twice the protein concentration of conventional dairy cream and proteins made through microbial fermentation for use in confectionery.
Michael Stott, a partner at Mathys & Squire, said food scientists were applying extrusion and texturisation methods first developed for meat alternatives to increase protein levels in conventional grocery products. The filings also involve protein fractionation, microparticulation and flavour masking, technologies used to manage texture and taste in fortified foods.
High-protein products are now sold across supermarket dairy aisles, snack categories, baking and pasta, rather than being limited to sports nutrition. Scott Dicker, senior director of research and insights at SPINS, presented market-tracking data at Natural Products Expo West showing volume growth for protein-enriched products in established dairy categories, newer snack formats and carbohydrate-heavy foods. He said the data showed no statistical indication that the market had reached saturation.
The source also links the market's expansion to the use of GLP-1 receptor agonists for weight loss and to revised United States dietary guidance. Patients taking such medicines are described as requiring nutrient-dense, high-protein diets to help prevent loss of lean muscle mass, while the updated guidance places protein at the base of the food pyramid.
Patent portfolios covering whey microparticles, caseinates and milk-protein concentrates are being developed alongside production capacity in membrane filtration and drying. The source says these activities support demand for value-added whey and other protein fractions, while commodity skimmed-milk powder remains subject to periodic price changes. It also reports that proprietary research can protect branded product launches from private-label copying and add intangible assets to the balance sheets of ingredient suppliers.
